I Love apple pie especially homemade apple pie with a dollop of vanilla ice cream. So I began practicing to make the best apple pie these crest to a great tasting apple pie or any pie is the crust. I first began trying to use various store bought pie crust and the pie would allays taste a little process. Then I found a best pie crust recipe on the internet from a food blogger Cozy Kitchen Pie crust101. Perfect recipe !! With this pie crust recipe and my great tasting pie filling , you have the perfect buttery, flaky sweet and homemade pie.
Homemade Pie Crust -this make double pie crust(single crust just use half of all the measurements) Or and Frozen Pie you prefer.
2 1/2 cups all purpose flour
1 tablespoon white sugar
1 1/2 teaspoon salt
2 sticks unsalted butter, frozen
3/4 cups ice cold water , divided -make sure you read instructions carefully
In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they’re evenly distributed and resemble the size of small peas. Add a 50% of the recommended water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together. Flour your counter and dump the dough onto it. Knead a few times more until it comes together. If making a double pie crust, divide the dough, forming two discs. Wrap the disc(s) in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.
2 pounds of apples such as Fuji , Golden Delicious, Granny Smith, Gravenstein (about 6 apples and I usually mixture).
Package of DivineKuizine Sugar Spice
1/2 cup of white sugar
2 cinnamon sticks
1 tablespoon butter
1 tsp apple cider vinegar
1/2 cut lemon juice
4 tsp cornstarch( for thickening)
1 tsp vanilla extract
1 tablespoon milk
In a large pot over medium heat , stir together the apples, sugar ,DivineKuizine sugar spice, and cinnamon sticks, stirring occasionally, until apples are tender but not mushy, about 15 minutes. then add in vanilla, lemon juice, apple cider vinegar ,butter and cornstarch .stir occasionally for about 2 to 3 minutes set aside to cool.
Remove the disc(s) of dough from the refrigerator and allow to come to room temperature for 10 minutes. Liberally flour your work surface and rolling pin. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 13-inch round. Wrap the dough around the rolling pin and unroll it over the pie tin. Gently fit the dough into the bottom and up the sides of the pie tin. Trim the dough around the pie tin, leaving a 1/2-inch overhang. Using your thumb and forefinger, crimp the rim of the crust into a v-shape. Transfer the pie crust to the refrigerator to chill for 30 minutes.
After Pie crust has chilled mound the pie mixture in the pie shell . Roll out the second disc of dough, press the top and bottom together as using thumb and forefingers or press with a fork. Use either cut out or a sharp knife to cut slits in the top of pie crust for steam vents.
Place egg and milk in a small bowl whisk. Use a pastry brush and brush the egg wash over the top of the pie
Bake the at 375 degree F for 55 minutes. Transfer apple pie to a rack to cool at least 1 hour. Serve slightly warm or at room temperature. Great with vanilla ice cream!